Job Details

divh2Restaurant Manager/h2pKey Responsibilities/ppRestaurant Operations/ppOversee day-to-day operations of the restaurant, including opening and closing procedures./ppWorks with Culinary and FB leadership team to continuously analyze menus, prices, and overall product offering to ensure maximum profitability./ppOrganize the restaurant and make preparations in an efficient manner to cope with the daily restaurant covers and events./ppOptimize seating capacity by constantly monitoring reservation status and professionally allocating tables./ppImplement strategies to enhance the overall dining experience and customer satisfaction./ppManage inventory levels, order supplies, and control food and beverage costs to maximize profitability./ppEnsures guest profiles are maintained and updated on a daily basis./ppActively manage the restaurant through observance and teamwork, ensuring floor presence and communication with colleagues./ppAssist with all member or guest issues/concerns in a professional, courteous, and prompt manner./ppMonitor guest feedback and make necessary adjustments to improve service quality./ppResponsible for establishing procedures and training to ensure fast, courteous, and efficient service, and adherence to safety and service guidelines./ppEnsure all cleaning schedules, temperature records, opening/closing checklists are completed and recorded daily./ppMaintain all equipment and be sure it is properly handled and maintained by all FB staff./ppAll government, safety, health, and security standards are complied through the department at all times./ppQuality Control/ppMaintain high standards of food quality, presentation, and consistency./ppConduct regular inspections of the restaurant to ensure compliance with food safety and sanitation standards./ppAddress any issues related to food quality, service, or cleanliness promptly and effectively./ppStaff Management/ppRecruit, train, and supervise restaurant staff, including servers, cooks, and other personnel./ppContinuously create and implement new ideas for training development, department objectives, and goals./ppScheduling of staff to ensure FB outlets are staffed adequately along with monitoring punctuality and monitoring the department labor budget./ppConducts/attends daily briefings to communicate necessary information and to provide objective and constructive feedback to employees./ppListen to employee concerns and deals with any challenges in a timely manner./ppEnsures attendance on behavioral and vocational training programs, and personally conducts key training for employees in the outlet./ppRecommends promotions and disciplinary action for subordinates./ppFinancial Management/ppEnsures cost effectiveness of resources (material staff) to achieve optimum profitability./ppPrepares annual capital and operational budget for the restaurant./ppMonitor inventory levels through regular inventory checks and compare with budget allotment and costs./ppEnsures cost effectiveness of resources (material staff) under his/her control to achieve optimum profitability to comply with and enforce Discovery Lands rules and policies./ppControls pilferage and breakage to cut down operational cost./ppAny and all other duties deemed necessary by a member of management./ppQualifications/ppA degree in Hospitality Management or Culinary Degree./ppFive (5) or more years experience in a luxury full service environment./ppExperience in Food Beverage Management or similar capacity role with exposure in food and beverage standards in an international setting./ppSommelier Certification from an internationally recognized institution, preferred./ppPrior experience in a similar capacity with exposure in food and beverage standards in an international setting./ppExperience in private dining events./ppStrong, proven leadership abilities to effectively train others and maintain accountability of staff./ppA vision for quality and excellence in restaurant operations./ppKnowledgeable of HACCP local food safety standards./ppA great personality with strong leadership, communication and organization skills with the ability to train others./ppExceptional time management skills and be familiar with discerning and demanding international clientele./ppKnowledge of various Operations and POS Softwares (JONAS, TEI, etc)./ppAdditional Requirements/ppPositive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members./ppMust be able to work flexible work hours/schedule including evenings, weekends, and holidays. Long hours may be required due to business demands./ppAbility to work in a team environment./ppAbility to stay calm and focused during the busiest of times./ppAbility to read, write, speak, and understand English; additional languages preferred./ppAbility to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds./p/div